Classic Potato Salad
Creamy, tangy potato salad with tender potatoes, hard-boiled eggs, crisp celery, onion, chopped pickles, and yellow mustard. It is a dependable side for picnics, cookouts, and family dinners.
Prep: 20 min · Cook: 20 min · Yield: 6 · Method: Stovetop
Ingredients
- 2.5 pounds yukon gold potatoes
- 3 large eggs
- 0.75 cup mayonnaise
- 2 tablespoons yellow mustard
- 0.5 cup dill pickles
- 2 stalks celery
- 0.25 small yellow onion
- 1 tablespoon apple cider vinegar
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of the salt. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook until a knife slides into the centers easily, about 12 to 15 minutes. (about 15 min)
- Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to a boil, remove from the heat, cover, and let stand for 10 minutes. Transfer the eggs to ice water, cool, peel, and chop. (about 10 min)
- Drain the potatoes and let them cool for 5 minutes. Cut them into 1-inch pieces while still warm, then toss gently with the vinegar and remaining 1/2 teaspoon salt. (about 5 min)
- In a large bowl, stir together the mayonnaise, mustard, chopped pickles, diced celery, finely chopped onion, and black pepper. (about 3 min)
- Fold the warm potatoes and chopped eggs into the dressing until evenly coated. Cover and refrigerate for at least 1 hour before serving so the flavors can blend. (about 60 min) — Refrigerate at 40°F or below